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Meet your new favorite brownie recipe! These Ultimate Fudgy Chocolate Brownies are moist, ultra-chocolatey, and have the perfect crackly crust on top. You’ll never want to use a boxed mix again!
Fudgy Chocolate Brownies
I’m not here to disparage boxed brownie mixes (put me in front of some Ghirardelli brownies and I’ll go to town with no shame), but can we all agree that homemade brownies are in a class by themselves? They might be a little less convenient than using a mix, but they more than make up for it with a deep chocolate taste and amazing texture.⠀
And honestly, they’re not even that much more work! You do need a microwave, because these brownies use both melted chocolate and cocoa powder, but other than that step, it’s just a little whisking and stirring–just like with a boxed mix. And trust me, that melted chocolate step is worth it, because these rich and fudgy brownies are mmmmmmgood.
These Ultimate Fudgy Chocolate Brownies come from a recipe I re-discovered in an old baking notebook from about 5 years ago. I’d called them “Deep Dark Chocolate Brownies” back then, and decorated the recipe with stars all around the title. Apparently, good brownies bring out the middle schooler in me.
I decided to make them again, just to see what all the star-spangled fuss was about. Turns out my taste buds haven’t changed much in the last half decade, because I loved these just as much now! They’re basically my ideal brownie: they have the crackly top of a boxed mix (admit it: you love that crackly top!), but the flavor is pure chocolate bliss. The inside is moist and fudgy but not gummy, like some overly-chocolatified brownies are.
I know the world doesn’t need another brownie blog post, but this isn’t for the world. It’s for me, so that I’ll always have this recipe just one mouse click away. I don’t want to lose it, or have it be buried in a notebook for another five years. No amount of highlighter stars can save it from that fate! So here, for posterity and laziness’s sake, is my new favorite/old favorite brownie recipe. Maybe it’ll be yours too.
And look, if regular brownies aren’t exciting enough for you, here’s how you can up your dessert game and reduce your life expectancy in one quick move. Warm brownies: check. Cold chocolate ice cream: check. Hot fudge sauce: check. Chocolate sprinkles: check. One spoon, your face, three minutes of bliss. Yesssssssss.
Tips for Making Fudgy Chocolate Brownies:
- As with all things baking, you get out what you put in. Using great-quality chocolate and cocoa powder will produce a great-tasting brownie. You can use chocolate chips in a pinch, but I always recommend chopping up semi-sweet bars when possible. I like the Pound Plus bars from Trader Joe’s, and Cacao Barry Extra Brute cocoa powder.
- I always, always line my baking pans with foil going up and over the sides of the pans, then spray with nonstick cooking spray. Once the brownies are baked and cooled, just use the foil as handles and lift the block of brownies straight out of the pan. It makes it WAY easier to cut them neatly, and preserves the bottom of your pans as well!
- Speaking of cutting brownies – if you want neat squares, never cut them while warm! Ideally, refrigerate them until chilled, then use a large sharp chef’s knife. Wash the knife often between cuts so it doesn’t drag through the brownies.
- These brownies freeze well, so make a double batch and keep one in the freezer for dessert emergencies! (And yes, there IS such a thing as a dessert emergency!)
Peppermint Lava Cakes
Brownie Lava Bites
Ultimate Fudgy Chocolate Brownies
- 8 oz semi-sweet chocolate, finely chopped
- 5 oz unsalted butter
- 8 3/4 oz granulated sugar, (1 1/4 cups)
- 3 large eggs, at room temperature
- 2 1/4 oz all-purpose flour, (1/2 cup)
- 1/8 tsp salt
- 1/2 tsp baking powder
- 3/4 oz unsweetened cocoa powder, (1/4 cup)
- Preheat the oven to 350 F. Line a 9×13-inch baking pan with foil, extending it up and over the sides, and spray the foil with nonstick cooking spray.
- Combine the finely chopped chocolate and butter in a large bowl, and microwave it in 30-second increments, stirring after every 30 seconds to prevent overheating. When the chocolate is mostly melted, with just a few pieces remaining, stop heating it and stir until the chocolate is fully melted and smooth.
- In a separate large bowl, whisk together the eggs and sugar. Add the melted chocolate mixture, and whisk that in as well. Finally, sift the flour, salt, baking powder, and cocoa powder over the bowl, and stir it in gently with a spatula. Spread the brownie batter in the prepared pan.
- Bake the brownies at 350 F for about 20 minutes, until the top is shiny and crackly, and a toothpick inserted into the center comes out with a few moist crumbs attached. Let the brownies cool to room temperature before taking them out of the pan and cutting them.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.Click here to learn more about baking measurements and conversion.
I for one, am very happy you posted this. We LOVE brownies in our house, and I admit – I usually stick with the boxed mix (I can’t even think what might be in there) because we like the texture and the crackly top crust so much. We’re always a little disappointed with the homemade versions. I’m going to try these – I’d so much rather have homemade! So I’m really glad you did this for you! 😉
Real talk, box mix brownies are good! I am eager to hear what you think if you give these a try–maybe a side-by-side taste test?? 🙂
Omg that brownie stack with the chocolate ice cream?? yes please! I totally agree, maybe the world doesn’t need another chocolate chip cookie recipe, but sometimes it’s nice to have one of those baking staples in the archives. And now you’ll never lose the recipe! 😀
Thanks June! It’s always a debate between having the recipe for the archive and wanting to create something totally new…at least this way, I got to eat brownies with lots of chocolate ice cream. 🙂
These look MAGICAL! I am so with you, every time I post something I am always thinking, what twist can I do? But sometimes original recipes are best! Besides now I am thinking of all the amazing twists I could do to these beautiful brownies!
Thanks Jess! I would LOVE to see what twists you come up with!
Those look like perfection!
Chocolate decadence at its best! It looks so good, Elizabeth! Well done!
Thank you, Oana!
I need another recipe for brownies! Especially if you are saying that they are so good 😀
There’s no such thing as too many brownie recipes, right?? I hope you’ll give them a try sometime!
Thank you, Michaela!
Is there a temp/cook time option for an 8″x8″ pan?
Hi Kate! Are you talking about halving it for an 8×8 or using the full recipe and making really thick brownies? I haven’t tried it in an 8×8 myself, but I would keep it at 350 F and start checking around 15-16 minutes for a half recipe. For the full recipe in an 8×8, maybe 45? Definitely keep a close eye on them and use the toothpick test. Let me know how they turn out!
It’s kind of why I started blogging — so I don’t lose my favorite recipes. Weird, huh? These look perfect, and while the world may not NEED another brownie blog post, it definitely needs more photos of oozy ice cream like that. Daaaaayyyuuum.
Not weird at all! I’ve never thought of it that way, but I guess that’s part of my reasoning too? And while the world doesn’t need another brownie blog post, I definitely need brownies in my face regularly.
Wow looks yummy Elizabeth 🙂 such beautiful photos… Thank you!
Hi! Ok, so could I use 8 oz of semi sweet chocolate chips for the chocolate? (I get lazy and don’t feel like chopping chocolate) LOL
Yep, chips will work just as well!
Can you convert these measurements into metric (grams/cups) Its so hard for me to make them :((
Hi, unfortunately I don’t have time to provide all the conversions for my recipes, but google will actually do it for you! Just type in something like “8 oz to grams” in the google search bar and it will do the conversion right there. It works for F/C, oz/g, fl oz/ml, basically anything you’d need for cooking. Hope this helps!
Definitely worth the “star-spangled fuss”! So rich and fudgy and decadent even after I had to bake them an extra 12 minutes because I used a glass pan. Looking forward to doing the brownie stack with some butter pecan ice cream ;). Or maybe a banana ice cream with walnuts. Got some freeze-dried bananas, time to experiment. See what you’ve sparked! Thanks for sharing your recipe!
The world does need more brownie recipes! I think that’s one of the few non-divisive issues out there: we need a max amount of amazing brownies. I’ve totally written recipes I was crazy for and then just forgot about them (I blame Pinterest, hehe) so great to have one to share. Can’t wait to try it!
Pinterest is definitely the best and worst thing to happen to foodies. 🙂 Thanks Carissa!
I just made these brownies for my son’s birthday party this weekend. My husband and I had to test them out before serving to the guests (obviously!). These are delicious!!! I’ve tried to make homemade brownies before and have always been disappointed because they usually turn out too cake-like. But these are perfectly fudgy and moist. Thanks for a great recipe!
Thanks Melissa, I’m thrilled to hear it! And yes, a parental taste-test is DEFINITELY a necessity!
THIS RECIPE IS THE MOST AMAZING BROWNIES EVER THANK YOU SO MUCH
Hey Nadia, Thank you so much!! I am happy to hear that, I appreciate it!
YAY! I am so happy to hear this, Thank you Nadia!!
very nice brownie but not acurate to the video/photos has a very cruchy top more gooey than fudgy. but at least it tasted good . I have used multiple brownie recipes and this is one of the better ones but a little disapointed that it did not turn out the way i expected.
Hey Lydia, Thanks for your feedback, I appreciate that. I would be more than willing to trouble shoot with you if you wanted to send me and email. I am glad you enjoyed it! I would love to help you get it the way you expected it! Thanks again!
Hi..interesting the recipe gives imperial and nutrition info is metric. gonna try recipe with less sugar maybe s
Hi Edel, The recipe card provides both–you can toggle between Imperial and metric units by clicking the buttons right underneath the ingredient measurements. The nutrition information is given in the standard format dictated by the FDA. A lower sugar version sounds great, but I’ve only tested it given the measurements in the card so can’t make any guarantees about the taste/texture. If you make a lower-sugar version you enjoy, I’d love for you to come back and share your modifications so other people can try them as well!
In these ultra fudgy brownies, coffee granules bump up the chocolate flavor. Add chocolate chips to the batter and you’ve got irresistible treats.
Hey Marie, that sure sounds delicious! Thanks for the feedback!
This is the best! Most surprising how little flour is used. Guess that’s why they are so fudgy. I’ll be making these again and again.
Hi Jorjean, I am so glad to hear you enjoyed them so much! These are one of my favorites, I am thrilled to hear you will be making them again. Thank you so much for your feedback!
I haven’t tried the recipe yet but OH MY! It looks absolutely decadent! The only change I would make is I would use coffee flavor ice cream! But, who doesn’t like brownies? I’m pinning this for the next time I have an urge for decadent chocolate. I really need to stay away from here but it really is the best site I’ve found for sweets. Have you by any chance worked with any sugar alternatives?